Everyone loves cupcakes. Our love of cupcakes didn’t disappear when we started eating Keto – but it did have to change a little bit! Thankfully I have found that it’s pretty easy to make Keto desserts, a fact that has no doubt helped keep us on track! It’s just a fact of life that once in a while we want a treat. I believe that the trick to staying the Keto course is not about fully spurning our desires but learning alternatives that both satisfy the craving and don’t set us back. These Keto Cupcakes flavored with lemon and blueberries are full of bright and cheery flavors. They are perfect for summer in every way!

Like most of my recipes, I view my kids as the ultimate tester’s. They are kind of picky and if they like the end result then I know I’m on to something. I made a test batch of these last week. They vanished in less than a day. They passed the test and here they are for all of you to enjoy!

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Keto Cupcakes -With a  Lemon and Blueberry Twist

Ingredients

Makes – Approx 10 Cupcakes, 4.46g Net Carbs per Cupcake

Cupcake Base

• 1 Cup Blueberries – 17.9g Net Carbs
• 3/4 Cup Granulated Erythritol – 0g Net Carbs
• 1 Cup Butter – 0g Net Carbs
• 1 tsp Vanilla – 0.1g Net Carbs
• 1/2 Cup Coconut Flour – 16g Net Carbs
• 1 tsp Baking Powder – 0g Net Carbs
• 4 Eggs – 1.6g Net Carbs
• 1 tbsp Heavy Whipping Cream – 1g Net Carbs
• 1 tsp True Lemon – 1g Net Carbs

Frosting

• 1/2 Shortening or Coconut Oil – 0g Net Carbs
• 1 Cup Swerve Confectioners (or sweetener of choice) – 0g Net Carbs
• 4oz Cream Cheese – 8g Net Carbs
• 1 tsp Vanilla Extract – 1g Net Carbs

Directions

1. Preheat oven to 350 degrees.
2. Set out your cream cheese to soften.
3. Prepare a cupcake tin with paper cupcake holders or my personal favorite some of these silicone baking cups. They make clean up a breeze!
4. In a large mixing bowl cream the butter and granulated erythritol together until well mixed. You can do this by hand but it is much easier with a hand mixer.
5. Mix in the eggs one at a time.
6. Mix in the coconut flour and baking powder
7. Add your heavy whipping cream, vanilla, and true lemon. Mix well.
8. Add your blueberries and mix gently!
9. Spoon equal mixtures into your cupcake time. I like to fill them about 2/3 full!
10. Bake for 25-30 minutes until tops are firm.
11. Let cool completely before trying to remove from baking cups. These are very moist cupcakes and attempting to remove them before they are cooled will make them fall apart!
12. While your Cupcakes are cooling it’s time to make the frosting! In a mixing bowl add together your softened cream cheese, swerve confectioners, vanilla, and shortening.
13. Use a hand mixer and whip together until you reach the desired consistency.

Note – I know some people don’t like using shortening as it is not considered a healthy fat. Since these are keto cupcakes that we don’t eat every day I don’t worry about it too much! If you are worried you can switch it out for coconut oil but be careful when mixing, coconut oil melts quickly and depending on the temperature of your home and the heat generated by your mixer you might end up with a softer or separated frosting.

Have you tried any Keto Cupcakes?

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